Description

Italian Sub Salad delivers all the bold, savory flavors of a classic deli sub sandwich without the bread. This fresh, vibrant salad combines crisp romaine, salty salami, tangy black olives, zesty banana peppers, and creamy avocado, topped with crunchy roasted chickpeas for added texture. Tossed in a lemon or red wine vinegar dressing and seasoned with oregano, it’s a gluten-free, protein-packed meal perfect for a healthy lunch or light dinner.

Ingredients

Scale

Salad Ingredients

9 oz chopped romaine lettuce
2 oz salami, chopped (preferably Applegate Naturals)
2 oz sliced black olives, drained
1/2 pint cherry or grape tomatoes, chopped
1/4 cup banana pepper rings, chopped
2 green onions, chopped
1 avocado, chopped

Dressing and Seasoning

1 lemon or red wine vinegar (freshly squeezed or to taste)
Extra virgin olive oil (for dressing and roasting)
Salt and pepper (to taste)
Pinch of dried oregano

Roasted Chickpeas

15 oz can chickpeas (garbanzo beans), drained and rinsed
Extra virgin olive oil (for roasting)
Salt (for roasting)

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Instructions

Prepare chickpeas: Preheat your oven to 350°F (175°C). Line a baking sheet with a silpat, parchment paper, or foil. Thoroughly pat the drained and rinsed chickpeas dry using a kitchen towel to remove excess moisture. Spread them evenly on the prepared baking sheet. Drizzle with extra virgin olive oil and sprinkle with salt, then toss to coat evenly. Roast in the oven for 30-40 minutes, or until the chickpeas turn a dark golden brown and crisp. Allow them to cool; they will continue to crisp as they cool and can be made up to a couple of days in advance.
Combine salad ingredients: In a large mixing bowl, add the chopped romaine lettuce, salami, sliced black olives, chopped tomatoes, banana pepper rings, and green onions. These ingredients create the base loaded with classic Italian sub flavors.
Add dressing and seasonings: Drizzle the salad mixture with freshly squeezed lemon juice or red wine vinegar and some extra virgin olive oil. Season with salt, pepper, and a pinch of dried oregano. Toss the salad thoroughly to ensure all ingredients are evenly coated with the flavorful dressing.
Finish salad: Gently fold in the crispy roasted chickpeas and chopped avocado. The roasted chickpeas add a crunchy texture, while the avocado brings creaminess. Mix carefully to combine without mashing the avocado.
Serve: Divide the salad evenly between plates or bowls and serve immediately for the freshest taste and texture.

Notes

Italian Sub Salad has all the satisfying flavors of a deli sub without the bread, making it a great option for those avoiding gluten or carbs.
This salad is perfect for meal prep since the roasted chickpeas can be prepared ahead of time.
Adjust the amount of salami or substitute with turkey or ham to customize protein content.
Use fresh lemon juice for a bright, tangy dressing or red wine vinegar for a more mellow acidity.
For extra heat, add crushed red pepper flakes or swap banana peppers for jalapeños.

Nutrition

Serving Size: 1 serving
Calories: 567 kcal
Sugar: 7 g
Sodium: 1726 mg
Fat: 34 g
Saturated Fat: 7 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 22 g
Protein: 23 g
Cholesterol: 22 mg